Japanese Rice
NET WT.: 5 Lbs / SERVINGS ABOUT 50
AMOUNT PER SERVING: Calories 180 / Calories from Fat 0
INGREDIENTS: All natural water polished milled rice
Japanese rice can be made on top of the stove or in a rice cooker. In either case the rice is first rinsed thoroughly and drained. The proportion of water to rice is a little bit more than1 to 1 meaning that 2 and 1/5 cups of water is added to 2 cups of rice. When cooking rice in a pot on top of the stove, the pot is covered, brought to a boil, then the temperature is lowered so the rice can simmer until all the water is absorbed being careful not to burn the rice. This usually takes about 20 minutes. The rice is then taken off the heat and allowed to steam for about 10 minutes. When using a rice cooker, as long as the water to rice ratio is correct, perfect rice is achieved with the push of a button. Whether steaming rice in a rice cooker or on top of the stove, it is VERY important to exercise caution when opening the lid and allow the steam to escape because you can get burned easily. Whether from a rice cooker or a pot, rice is generally served with a rice paddle (oshamoji) which has been dipped in water to help prevent the rice from sticking to it. Perhaps the most important thing to remember when eating rice is to be sure to eat every last grain because wasting rice is looked upon with particular disfavor.
DISTRIBUTOR: Nishimoto Trading Co., Ltd.